Rice by Type: A Wealth of Choices
Worldwide, there are more than 40,000 different strains of rice. In the U.S., rice is grouped into three basic categories by size: small, medium and long grain.
Looking only at the types grown in the U.S., the diversity would probably surprise most people. U.S.-grown rice will be white if milled; if unmilled, it can be brown, red or jet black. The grains may be long and slender, or almost as round as caviar; fluffy, creamy or clingy when cooked; subtly scented or as aromatic as roasted nuts. No other grain can contribute as much to menu diversity.
Think of rice as an extended family, with some shared characteristics among the relatives and some distinctive personality traits, too. Here’s a quick overview of each:
| Type | Description | Varieties | Great for |
|---|---|---|---|
| Long Grain | Kernels are slender and four to five times as long as they are wide. When cooked the grains are separate, light and fluffy. | U.S. long grain brown, white and parboiled, U.S. jasmine, U.S. basmati, U.S. aromatic red | Entrées, rice bowls, pilafs, stuffings, rice salads, jambalaya and more |
| Medium Grain | Kernels are two to three times as long as they are wide. The cooked grains are moist and tender, with a greater tendency to cling, a desirable characteristic in many dishes. | U.S. medium grain brown and white, U.S. arborio, U.S. black japonica | Sushi, rice bowls, risotto, paella, rice puddings, desserts |
| Short Grain | Kernels are plump and almost round in shape. After cooking, the grains are soft and clingy. | U.S. short grain, U.S. sweet | Sushi, paella, Asian dishes, rice puddings, desserts |